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The Most Epic Mexican Street Corn Pasta Salad Recipe!

by Rebecca September 24, 2022

Total time: 20 mins | Serves: 6-8

Super easy and quick to whip – this delightful and flavor-packed Mexican Street Corn Pasta Salad is another of my ultimate favorite salad. This salad requires just a few simple ingredients that you might already have on hand. I love the creamy dressing of this salad. It is a simple dressing with the perfect amount of tangy, lime flavor, and a hint of spice. Serve this salad by itself or as an amazing side.

I enjoy recipes that use mostly pantry ingredients because they are super easy to throw together whenever I want to. Just like this epic Mexican Street Corn Pasta Salad. Surely, this salad recipe is a must-try and a keeper!

INGREDIENTS

Dressing:

2 cloves garlic, minced

1/2 c. sour cream

1 lime, zested and juiced

1/2 c. mayonnaise

1/4 tsp chili powder

kosher salt and freshly ground pepper, to taste

1/8 tsp cayenne pepper

Salad:

2 tbsp vegetable or canola oil

4 green onions, finely chopped

2 c. cooked penne pasta

1/2 c. cotija cheese or queso fresco, cubed

1 jalapeño, seeds removed, minced

1/4 c. fresh cilantro, chopped, plus more for garnish

2 (12 ounces) bags frozen corn, thawed and drained, browned and charred slightly

kosher salt and freshly ground pepper, to taste

8 pieces of bacon, cooked and crumbled

How to make Mexican Street Corn Pasta Salad

Step 1: In a large pan or skillet, heat the canola oil over medium-high heat. Add the corn once the oil is hot and cook for about 5 to 8 minutes or until dark and golden.

Step 2: Ready the dressing. Combine the mayonnaise, sour cream, garlic, lime zest and juice, chili powder, and cayenne. Adjust the seasoning according to taste.

Step 3: Place the cooked pasta, charred corn, green onion, jalapeño, cilantro, bacon, and cotija in a large bowl. Mix well until combined, then pour the dressing over. Toss well.

Step 4: Place the salad in the fridge for at least 20 minutes, then serve. Enjoy!

The Most Epic Mexican Street Corn Pasta Salad Recipe!

Rebecca Total time: 20 mins | Serves: 6-8 Super easy and quick to whip – this delightful and flavor-packed Mexican Street Corn Pasta Salad is another of my ultimate favorite salad.… General Recipes The Most Epic Mexican Street Corn Pasta Salad Recipe! European Print This
Serves: 6-8
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • Dressing:
  • 2 cloves garlic, minced
  • 1/2 c. sour cream
  • 1 lime, zested and juiced
  • 1/2 c. mayonnaise
  • 1/4 tsp chili powder
  • kosher salt and freshly ground pepper, to taste
  • 1/8 tsp cayenne pepper
  • Salad:
  • 2 tbsp vegetable or canola oil
  • 4 green onions, finely chopped
  • 2 c. cooked penne pasta
  • 1/2 c. cotija cheese or queso fresco, cubed
  • 1 jalapeño, seeds removed, minced
  • 1/4 c. fresh cilantro, chopped, plus more for garnish
  • 2 (12 ounces) bags frozen corn, thawed and drained, browned and charred slightly
  • kosher salt and freshly ground pepper, to taste
  • 8 pieces of bacon, cooked and crumbled

Instructions

Step 1: In a large pan or skillet, heat the canola oil over medium-high heat. Add the corn once the oil is hot and cook for about 5 to 8 minutes or until dark and golden.

Step 2: Ready the dressing. Combine the mayonnaise, sour cream, garlic, lime zest and juice, chili powder, and cayenne. Adjust the seasoning according to taste.

Step 3: Place the cooked pasta, charred corn, green onion, jalapeño, cilantro, bacon, and cotija in a large bowl. Mix well until combined, then pour the dressing over. Toss well.

Step 4: Place the salad in the fridge for at least 20 minutes, then serve. Enjoy!

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Rebecca

I started cooking as a child with my parents and grandparents. I love cooking for my family and like trying new recipes.

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